American Popovers

Breakfast in bed, especially with homemade freshly baked goodies is a beautiful thing. Here is a recipe for American Popovers. It is redundant for me to call them American but I always believed Popovers to be English. They are an American version of English Yorkshire Pudding made from an eggy batter. Whereas Yorkshire Pudding is cooked stovetop in a shallow pan, popovers instead are baked in muffin tins or a specially designed pan with straight sided cups. Popovers may be served as a sweet delight for breakfast or teatime with jam and butter, or as a savory accompaniment to an evening meal such as a hearty beef stew.  I make mine for breakfast, eaten warm from the oven with my own strawberry butter*

Makes 12 mini popovers, as pictured-

1 1/4 cups flour
1 1/4 cups milk
3 eggs, beaten
1/4 tea. salt
1 Tbl. melted butter
2 Tbl. chilled butter cut into 12 pieces

Preheat oven to 400-degrees.

Preheat pan for 2 minutes before pouring batter into cups.

Spray baking cups with non-stick cooking spray.

Blend flour, milk, eggs, salt, and melted butter until fully combined, do not over mix. Batter will look runny.

Place one piece of chilled  butter into each cup of heated baking pan and return to oven until butter is melted and slightly bubbly.

Full each cup halfway with popover batter and place in preheated oven for 30 minutes. Reduce oven heat to 325-degrees and continue to bake for another 20-25 minutes until golden and set.

*Strawberry Butter
Wisk equal parts of room temperature butter and strawberry jam, or any favorite fruit jam such as blueberry, raspberry or orange marmalade. I simply use a dinner fork to blend, you may wish to consider the use of a blender or food processor for a smoother texture.